- 650 g salmon fillets
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon sugar
- 1 tablespoon butter
- vegetable oil
- fresh lemon juice, optional
Season both sides of salmon with salt and pepper. Heat 3 tablespoons oil in a non-stick frying pan over medium-high heat.
Add salmon fillets skin-side down. Cook about 3-4 minutes or until golden. Gently turn the fillets with a spatula and continue to cook for 3-4 minutes or until the salmon is cooked through and golden.
Remove the fillets from the pan and set aside.
Wipe out the pan with paper towels and return it to the stove. Add the butter, 2 tablespoons oil, garlic and ginger. Sauté over medium heat until fragrant, about 1 minute.
Add sugar, soy sauce, balsamic, chili powder and oregano. Cook and stir for 1 minute.
Then add the salmon fillets to the sauce and cook for 1-2 minutes on each side. Squeeze lemon juice on fillets and serve with Mashed Potato.